Bud's Potato Salad

Bud's Potato Salad


"This is my Dad's potato salad recipe. I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty."


13 h 20 m servings 377 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
  2. Slice cooled potatoes and layer in a large bowl or dish.
  3. In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
  4. Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.
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  1. 152 Ratings


I have made this salad 3 times now and everyone loves it. I did make a change however. The first time I made this, I found out that I had no celery seed ( I could have sworn I did!) so I sub...

It seemed very unusual to marinate the potatoes especially with the sugar, but this recipe did not disappoint me. The obligatory, ubiquitous potato salads I have made for years seemed so blah. I...

I like this recipe mainly for the marinade. I make my regular potato salad recipe and just marinate the potatoes first. It does make the potatoes softer, so if you like your potatoes a little ...

Great recipe. I have made this twice now - once for the home taste trial and again for an office party. I followed the recipe except that I cooked the potatoes a bit longer than suggested (1/2...

This is an excellent recipe for someone who likes the New York deli style potato salad of yore. I have made it several times, as is and with minor changes; such as using a little dill juice fro...

This was a nice change from the usual potato-and-egg salad. I used red potatoes with the skins on, and plain white distilled vinegar because that's all I had. I also doubled the vinegar and wa...

Easy good and sweet. I added some chopped celery and a little more mayo. Chilled the potatoes and vinegar 8 hours instead of 12.

I took this salad to a picnic and everyone loved it, didn't change it in any way. It was delicious, thanks Bud.

I made this for a neighborhood barbecue yesterday. We all thought it was too sweet. We're all used to a more "typical" potato salad with crunch.